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Mini Herbed Tomato Nut Roasts
April 15, 2008 |
Sun-dried Tomato
I’ve eaten Nut Roast once before this. At the first Christmas dinner at university, this was the only vegetarian option. I ate this thing with lots of onions, in a mushroom-cream sauce. It had a strange texture. The college head chef John had a big warm smile. And I suspect, only two spices in his pantry - salt and pepper. And cream. He doused everything with cream. Sometimes, he would add some dried herbs like rosemary or tarragon.
Those were the pre-Maria days. She was his Moroccan helper. That lady used spices and fresh herbs. And she went easy on the cream. The vegetarians, especially, loved her.
The nut roast made its appearance on the menu again, as the only vegetarian option, for another event. For fancy plated dinners, one had to sign up for the menu in advance. I picked Kangaroo Stew. No kidding. It was the height of the mad cow scare in Britain, and kangaroo meat was imported from Australia in lieu of beef - along with ostrich meat from South Africa.
For me, therefore, nut roast is associated with kangaroo stew. I liked neither and forgot about the nut roast - until Johanna wrote this post spiritedly in its defence.
If you’re wondering what a nut roast is, it’s the vegetarian cousin of the meatloaf. It’s mainly made of nuts and vegetables (often mushrooms) with some cooked grains/lentils, eggs and cheese to bind everything together. The vegan version may use tofu. It’s crunchy on the outside, soft on the inside, and very dense, unlike a flour-based loaf.
Johanna’s Christmas nut roast sounded quite delicious, unlike the one I had eaten. Lucy’s silken creation at Nourish Me sealed it. I wanted to make Nut Roast.
To get an idea of what the texture and wetness of the batter had to be like, I watched this video.
I had no particular list of ingredients in mind. I just tossed whatever I thought would work from my fridge and pantry into a bowl.
This recipe has sunny Mediterranean flavours. It stars sun-dried tomatoes. Plus, lots of fresh herbs from our garden, mascarpone and gruyere cheeses and roasted red peppers.
Of late, we’ve had a few disasters with batters sticking to pans. So I used cupcake liners and baked them in a muffin tray.
This is one delicious nut roast. I’m glad I tried it. Serve it with a salad, roasted potatoes or soup.
Mini Herbed Tomato Nut Roasts
(Makes 9)
Preheat the oven to 350 F.
Blend
1/4 cup finely chopped sun-dried tomatoes (we cut them with kitchen scissors)
3 tbsps chopped shallots (or red onion)
1 tbsp chopped garlic
1/2 cup cashews
1 tbsp extra virgin olive oil
to a coarse paste, then add
2/3 cup mascarpone cheese (or low-fat cottage cheese)
and blend to a smooth paste.
Add
1 cup breadcrumbs
**run old wholegrain bread in the blender for a few seconds
1/4 cup nutritional yeast
2 tbsp ground flax
1/2 cup chopped walnuts
1 tbsp sunflower seeds
1/2 cup grated cheese (we used gruyere)
1/3 loosely-packed cup fresh chopped herbs or 1.5 tbsp dry
**we used pineapple sage, oregano, basil, thyme and marjoram
1/2 tsp cayenne powder
1/2 cup chopped roasted red peppers
2 eggs or 4 egg whites (about 1/2 cup) lightly beaten
**or 1/2 cup blended silken tofu
2 tsps lemon/lime juice
salt and freshly cracked black pepper
Mix everything together. The texture should be like that of a a very sticky dough.
Line a muffin tray and bake them at 350F for 35 to 40 minutes (until the top gets golden brown and a bit crunchy-looking.) Test with a toothpick. A whole loaf may take an hour or more.
This batter will not rise much. It just firms up and starts getting crisp on the edges. Unmould from liners and top with sunflower seeds.
Mini Herbed Tomato Nut Roasts are our entry for A Neb at Nut Roast @ Green Gourmet Giraffe.
- bee
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Basil, Cashew, Dairy/Cheese, Eggs, Flax seeds, Garlic, Grains, gruyere, Lemon/Lime, Marjoram, mascarpone, nut roast, Nuts, Oregano, pineapple-sage, red bell pepper, roasted-red-peppers, sun-dried-tomato, Sunflower Seeds, Thyme, Tomato, vegetarian recipes, Walnut
The nut roast looks gorgeous, another delicious way to eat nuts
First time, i am hearing about the Kangaroo stew 
I previously had nut roast only 2 times and I dont have a v good exp the first time either. The second time at a friends house who’s mother made one vegetarian dish jus for me, made me secretly sulk, cos it was none other than Nut Roast! But then I wanted to be polite and keep a bright smile when I took the first spoon..Nevertheless..I dint have to pretend they were so yummy!
Made me try some on my own too. Your Muffin shaped ones are so creative and cute. Luvd the combo of ingredients
nut roast looks great.. nice picture.. i love all ur recipes..
love the picture!looks so so yummm
I have several of the ingredients and I am seriously considering making this dish. I love the presentation.
It looks great… sundried tomatoes are awfully expensive here. Am thinking of making my own this summer… and make use of all that heat in our apartment
With all those herby goodies in it, it is bound to be good.
looks cute..should have definitely tasted wonderful.
Lovely. Would like to try it. I don’t get flax seeds and nutritional yeast. what can I substitute them with?
instead of nutritional yeast use breadcrumbs. instead of flax powder, use nut powder. - b.
Bee,This looks too good. I love the combination of ur presentation. Nice loaf with a bright tea towel.Really tempting. U are great !!!!!!!!!!
I have never hear of this dish before.
Looks really deliious and posh. I love sund dried tomatoes.
what a great nut roast and a gorgeous photo - thanks so much! And I love your story about kangaroo stew - I can’t say I have ever tasted kangaroo but I think I would still prefer the dodgy nut roast to it!
Beautiful nut roast - I’ve never seen them as individual serves. Certainly moves away from the heavy-duty 70s wholefood aura they usually have. Lovely recipe.
Never had a nut roast, but the photos make you want to wolf it down! Thanks.
First thing the name had me intrigued. So you have tasted Kangaroo meat ? The Nut roast looks fantastic though.
yeah, kangaroo meat tastes strong and gamey.
Even I have not heard about nut roast earlier. But it looks so good and is healthy also. The timing of your post can’t be more perfect, because I have both sun dried tomatoes and mascarpone cheese at home and was looking for recipes. Now I can use both in one recipe. I have to get silken tofu only. Thank You for the recipe and giving the substitution for eggs also.
Never heard of a nut roast before Bee, it looks yummy. I haven’t seen it on any of the restaurant menu’s either. I watched a show on food tv where these two guys made a veggie version of a meat loaf which was just layers upon layers of mushrooms and egg, more like a frittata than a meat loaf.
nut roast looks delicious. This recipe is new to me thanks for sharing this recipe
Hmmm… you guys pipped me to the post with this post
I’ve been toying with the idea of making a nut roast at home. It’s a staple dish for me if we go out for Sunday lunch with the family, and I LOVE it. Of course some nut roasts are better than others, and one or two pubs are favourite. I’m inspired to do my own, now. 
Delicious…:)
Bee, nut roast is new to me!Loved the pictures, esp 2nd one..liked the recipe!(I went to buy the Gjetost cheese and amidst the crowd of cheese,ended up buying Domiati Cheese, its an Egyptian soft cheese flavoured with salt n pepper-now searchofying for recipe!
)Thanks!
Hey Happy Vishu (belated)to you and yours too! Tks!!
I was thinking masala nuts when I started reading and my eyes opened wider and wider as I read the ingredients. The colors r just fanastic Bee!
wow gourmet style recipe! Pic looks amazing. Insert****drooooo***
***DROOOOOL*****End :o)
That nut roast is so inviting! but I’m more jealous at the plethora of herbs that you grow in your garden guys!! I wish I had that!!!:( thanks for a great recipe:)
Awesome recipe!! Those colors are just amazing…
Never tried a Nut Roast before, looks great Havemost of the ingredients at home will surely give this a try. Thank you for sharing the recipe.
Great Pictures.
And a marvellous-looking beast it is!
Beautiful stuff, guys. Making them smaller hadn’t even crossed my mind - brilliant, idulgent and delicious.
delicious looking nut roast… I really like them ( though small portions) yours looks gorgeous bee!!
This looks extraordinary! I like the smaller size too!
I have stopped complimenting your photos now. You people have moved to different level. Chote muh badi baat:)
That is one mean nut loaf. I love the way that you served it. So sorry that you are having snow at the moment - and we have 29C degree days in Autumn! But our nights are cool.
Kitchen scissors are also my tool of choice when cutting up sun dried tomatoes. I took the same approach as you did when making my nut roast, it’s a great “what I had in the pantry” meal to toss together. Love your presentation! Fresh herbs, ahhh, can’t have too many
This looks gorgeous–I love the idea of the individual nutroasts! Can’t wait to try this.
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